The Réo cheese dairy , created in 1931 by the cheesemaker Théodore Réaux , specializes in the production of Camembert de Normandie AOP. Located in the Manche, in Lessay, it collects milk from around forty producers located within a radius of 30 km around the cheese dairy.
The Réo cheese dairy processes 23 million liters of milk, mainly from Normandy cows raised between the sea and the bocage. This milk, rich in the flavors of this exceptional region, is then transformed into Camembert de Normandie AOP , Crème Fraiche, Beurre de Baratte and Fromage Frais. The cheese dairy has been perpetuating for 90 years a unique dairy know-how made possible by its 85 employees. Aromatic power, generous texture, fine flower are the characteristics that make Camembert Réo a special Camembert.
The Réo cheese dairy offers a Camembert de Normandie AOP molded manually with a ladle, under the brands Le Gaslonde , Réo, Th. Réaux or Val d'Ay , with made-to-measure refining. It also offers heavy cream, churned butter and country and smooth white cheese made in the traditional way. It sells Pont-l'évêque AOP, Livarot AOP and Neuchâtel AOP. In 2018, it launched a full range of flavored butters: Espelette pepper - lemon, spices and seaweed - lemon-flavoured olive oil - spices and herbs - yuzu, etc.
Its excellent know-how has been rewarded 33 times at the Concours Général Agricole. Since 2016, the cheese dairy has been part of the Les Maîtres Laitiers du Cotentin group.